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• 4 (5 ounce) salmon filets
• salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 or 3 short rosemary sprigs, plus more for garnish
• ⅓ cup chopped prosciutto
• 1 green onion, finely chopped
• 1 to 2 garlic cloves, minced
• 1 pinch red pepper flakes, or to taste
• ½ lemon, zested
• ½ cup dry white wine
• 1 cup cherry tomato halves
• 1 (10 ounce) package fresh spinach, torn
• ½ cup heavy cream
• 1 tablespoon olive oil for drizzling, or as needed
• lemon slices
• lightly toasted pine nuts (optional)
- Pat salmon filets dry with paper towels and season both sides with salt and pepper.
- Melt butter in a large skillet over medium heat; add olive oil. When butter stops sizzling, swirl the skillet to combine. Add 2 or 3 rosemary sprigs to the skillet, to flavor the oil.
- Add salmon and cook until salmon is lightly browned and flakes when a fork is gently inserted, about 3 minutes per side. (If salmon filets are thinner than 1 1/2 inches, this may take less time.) An instant read thermometer, inserted near the center, should read 145 °F (63 °C). Remove from the skillet, and keep warm.
- To the same skillet with rosemary, add chopped prosciutto, green onion, garlic, red pepper flakes, and lemon zest, and cook for 1 minute or until fragrant.
- Add white wine and cook until the liquid evaporates. Add tomatoes and cook, stirring, 2 to 3 minutes. Add spinach and toss in the skillet until bright green and barely wilted, 2 to 3 minutes.
- Stir in cream, and season with salt and pepper. Cook until sauce bubbles, about 2 minutes, and remove cooked rosemary sprigs.
- Serve salmon on a bed of vegetables and sauce, and drizzle with a little olive oil. Garnish with lemon slices, fresh rosemary sprigs, and toasted pine nuts, if desired.
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